Print Options

Couscous Pepper Cups Recipe

Couscous Pepper Cups in a recipe we often double so we have two to eat and two to freeze for another meal.

TOTAL TIME: Prep: 45 min. Bake: 15 min.YIELD:2 servings

Ingredients

2 large sweet red peppers

1/2 cup chopped onion

1/4 cup sliced fresh mushrooms

1/4 cup sliced celery

1/4 cup chopped peeled apple

1 garlic clove, minced

3/4 cup reduced-sodium chicken broth

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon pepper

1/8 teaspoon ground turmeric, optional

1/2 cup uncooked couscous

1 teaspoon olive oil

2 tablespoons golden raisins

1 tablespoon pine nuts, toasted

1 tablespoon minced fresh parsley

Directions

1.Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside.

2. In a nonstick skillet coated with cooking spray, saute the onion, mushrooms, celery, apple and garlic for 4-5 minutes or until vegetables are tender. Remove from the heat and set aside.

3. In a saucepan, combine the broth, salt, cumin, pepper and turmeric if desired. Bring to a boil; stir in couscous and oil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the vegetable mixture, raisins, pine nuts and parsley. Spoon into peppers.

4. Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes or until heated through.
Yield: 2 servings.